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4.3 from 9 votes

Zimtsterne - cinnamon star cookies

These cookies are easy to make, naturally gluten free and with a delicious almond and cinnamon flavor.

Prep Time
25 mins
Cook Time
25 mins
Total Time
37 mins
Servings: 40 approx
Calories: 43 kcal
Course: Snacks
Cuisine: German

Ingredients

  • 2 egg whites
  • 1 ¼ cups confectioner's sugar 138g icing sugar
  • 2 cups almond meal 200g (can use some/all hazelnut meal or almond flour but will be smoother - see above)
  • 1 teaspoon cinnamon or 1 ½tsp for slightly stronger flavor
  • 1 pinch salt

Instructions

    Cup of Yum
  1. Beat the egg whites for a few minutes until they reach soft peak consistency.
  2. Add the confectioner's sugar and continue to beat/whisk until the mixture is well combined and glossy. Remove ¼ cup (4 tbsp) of the mixture and set aside for the topping.
  3. Add the almond meal/flour, cinnamon and salt and mix everything together so that it is well combined. Bring the dough together, wrap it and refrigerate around 30 minutes to an hour.
  4. Preheat the oven to 300F/150C and prepare one or two baking sheets with parchment or silicone baking mats.
  5. Place a silicone baking mat on a work surface or cut a piece of waxed paper to line an area. Sprinkle the mat/paper with a little confectioner's sugar then place the chilled dough on top, slightly flattened.
  6. You can either cover the dough with a piece of waxed/parchment paper or just dust the rolling pin with additional sugar. Roll out the dough to roughly ⅓ to 0.4in (¾ - 1cm) thick. Use a star-shaped cutter to cut out cookies and carefully transfer them to the prepared baking sheets. To help stop the cutter sticking, try dipping the cutter in confectioner's sugar now and then, and you may need to wash it in warm water now and then as well.
  7. Once you have cut cookies form the dough, bring back extra dough into a ball and roll out again to cut additional cookies.
  8. Use a teaspoon to place a little of the reserved meringue topping in the middle of one of the cookies and either use the back of the spoon, a cocktail stick or a small brush to help spread the topping to the edges of the cookie, forming a thin layer. Try to avoid it dripping down the side. Repeat with the rest of the cookies.
  9. Bake the cookies for approximately 12 - 15 minutes until the top of the cookie looks dry but the meringue topping is still white rather than becoming yellow/brown. Remove the cookies from the oven and allow to cool completely (they may be slightly soft initially).

Notes

  • Cookies will keep, stored in an airtight container at room temperature, for approximately 2 weeks, becoming slightly more chewy and softer over time.

Nutrition Information

Calories 43kcal (2%) Carbohydrates 5g (2%) Protein 1g (2%) Fat 2g (3%) Saturated Fat 0.2g (1%) Sodium 4mg (0%) Potassium 3mg (0%) Fiber 1g (4%) Sugar 4g (8%) Vitamin A 0.1IU (0%) Vitamin C 0.002mg (0%) Calcium 11mg (1%) Iron 0.2mg (1%)

Nutrition Facts

Serving: 40approx

Amount Per Serving

Calories 43

% Daily Value*

Calories 43kcal 2%
Carbohydrates 5g 2%
Protein 1g 2%
Fat 2g 3%
Saturated Fat 0.2g 1%
Sodium 4mg 0%
Potassium 3mg 0%
Fiber 1g 4%
Sugar 4g 8%
Vitamin A 0.1IU 0%
Vitamin C 0.002mg 0%
Calcium 11mg 1%
Iron 0.2mg 1%

* Percent Daily Values are based on a 2,000 calorie diet.